Recent content by Garlic_Mash

In other news. It's kegged and chilling and the first smallish sip has me wishing I'd made more than a gallon. I only put one full-size clove and one medium one in the secondary, it's more of an aromatic than anything else, which is just what I wanted. It's garlic festival weekend, too! To...

"<i>Seriously dead chicken in a beer recipe???</i>" I have an older copy of the homebrew book, but yes, it has a recipe that calls for a whole, parboiled and crushed chicken. with sherry, raisins and mace (the herb) in a sack which is added to 10 gallons of ale in secondary. I don't know anyone...

Ooh, roasted garlic would just dissolve in secondary... ... could just put it in the boil... Anyway, I got the idea last year when I was on the porch, enjoying a brew and the wind shifted and came in off the garlic fields. It hit my nose about the same time the beer hit my tongue and I...

I live in Gilroy, so I suppose it was only a matter of time. I guess next I'll find out why I haven't seen anyone else do it, because I canNOT be the first one who thought about it... Besides,,, they put it in ice cream.... So, yes; I made a Citra Pale, and racked off a gallon... and...

I run the water out of the chiller into a sprinkler and just let it go on the lawn. Since I don't brew all that often and the lawn doesn't need watering all that often... Besides, this way, I have a built-in excuse to make another batch. "Geez, look. The lawn's getting wilty. Guess I'll have to...

If it's solely for fermentation, the 'son of' chamber is a lot less $. Too, a keezer can be used as a fermentation cooler, but it can't do double duty; that is, it can only do one task at a time. (unless you want to serve beer at fermentation temperatures) Space considerations are a real...

Not only is an airlock a very poor indicator of activity, remember how often you're not observing it directly. What seems like 5 days of no activity is just as possibly 5 days of no activity [I[that you saw[/I]. (unless it's an uncommon noisy airlock, it could well be bubbling now and again when...

They're just thinking about the planet. You know: global warming, CO2 emissions and all. Getting rid of a gasbag has got to help, no? Here's for thinking green. (myself, I don't wish the little twerp any active harm,,, but if space aliens took her (and her fans) out of this end of the galaxy...

One and one is two, car and wrench (mower/scrubber/paintbrush...) is beer. Don't overcomplicate things, folks, it's basic math.

I thought so, too.

It's almost spot-on with my RO filter water. I was 'supposed' to steep at 170, for up to 30 minutes, but I took it to 150 for an hour, then to 170 for another 30 minutes. My thinking was; instead of just steeping some of the flavourings out of the grain, I'd try to get a reasonable...

It was a full boil, I have an 8 gallon pot and burner. The proteins would have gravitated toward the bottom of the kettle, however, and I did use the last bit of that for the sample. Bad move on my part, I accept that. I get that, but adding the amylase should have reduced the unfermentables...

"Have you recalibrated your hydrometer. " Well, no, I got another one, they agree on the SG now, which leaves me not knowing what to OG really was. I'm thinking suspended proteins in the wort threw off the OG reading. There were visible 'flakes' of stuff in the sample flask, but the reading...

I've tried everything. I waited, I roused, I warmed, I repitched (with a 2L starter of champagne yeast, which I had aerated thoroughly) After none of that changed the SG as much as two points, I added some amylase. ... and that didn't do anything either. There it sits, at 1.030. If it had...

... but it's bound to happen. I quote: "The point is that if one buys a product that consistently is of poor quality, then the onus of blame is on that consumer for continuing to purchase that product. In my experience I have purchased iffy quality extract from vendors and simply stopped...